I don’t have rhubarb. (I don’t even know what rhubarb looks like). I don’t have ginger, and if I did I probably wouldn’t make the effort to crystallize it. I don’t have pecans. I do have almonds, but I’m not about to waste utilize them on a recipe like this.

What did I have? Two not-yet-ripe non-freestone peaches, and several black plums. I love plums. Kroger has both of those fruits on sale for 99cents this week, and they’re delicious summertime fruits, so take advantage if you can. Also, this recipe was supposed to be for 6. It’s just me, so I mostly cut it in half and it made a decent-sized 3 portions. (Think: dessert tonight, breakfast tomorrow with some yogurt mixed in, and then dessert tomorrow so no need to bake again! Brilliant, right?)

Grease a baking dish of some sort [mine was a 1qt] with spray.
Mix the slices of fruit with the 2T brown sugar in the dish.
Mix the next set of ingredients in a bowl. Stir together with a spoon; use the tines of a fork to blend the butter into the mix. Don’t freak out if you can’t really get the butter blended, I never do, and it works out fine.
Generously pour the mix over the fruit and cover the whole thing.

Throw in an oven. I used my black&decker countertop convection oven, and set it at about 380 on the dial. 350 is a good low/slow temp for this, 400+ might burn the top so keep an eye. Cook it until it’s the way you want. (Usually this means the fruit is bubbly/hot/softened but the crisp topping isn’t burnt. If the top starts burning/getting too dark, throw some aluminum foil on that sucker.)

Note: this is a lighter version of a typical crisp. So, your topping won’t become this deliciously buttery thick goo on top of the fruit, because go back up and look at how much butter I use – the chemistry’s not there. However, it will be crispy [my key need] and the fruit will be sweet and warm and lovely. And you just might find you like it better than the usual. Or at the very least, you won’t be left with that “oh, too much butter guilt/acid reflux” feeling we all know and hate so well. Can I get an Amen?

Here’s some I’m-not-a-food-blogger photography of the finished product:

Honestly, the best part of this picture is my dish. Isn’t that pattern great? I love all the colors. And the randomness of chickens and flowers on a dish of peaches. [Dish obtained from my Nana, whose dishes after 60 years of use were in better condition than the dishes I’ve had for a few months.]

No, it doesn’t taste like a crisp that has a pound of butter in it. But I promise it’s not bad, and might even taste good!

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I'm Marie Bernadette. I'm a school librarian, a practicing and happy Catholic, and a high-quantity coffee drinker. I'm a happy wife, a sister, an aunt, a godmother, and an INTJ. My favorite date night is a baseball game with Husband and some Coke Zero. I love to cook and bake and tend to engage in #kitchenexperiments. I like traveling, camping, dirt roads, and bonfires. I'm a country girl born and raised in Ohio who somehow keeps ending up in cities. That's life for ya.

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“When a man loves a woman, he has to become worthy of her. The higher her virtue, the more noble her character, the more devoted she is to truth, justice, goodness, the more a man has to aspire to be worthy of her. The history of civilization could actually be written in terms of the level of its women.” ― Venerable Abp. Fulton J. Sheen, Life is Worth Living

Do not forget to entertain strangers, for by so doing some people have entertained angels without knowing it. --Hebrews 13:2

I want only one thing: to begin to sing now what I will sing for all eternity — the mercies of the Lord. –St. Therese of Lisieux (a.k.a. St. Therese of the Child Jesus)

Let us throw ourselves into the ocean of his goodness, where every failing will be canceled and anxiety turned into love. –St. Paul of the Cross

Have no fear of moving into the unknown. Simply step out fearlessly knowing that God is with you, therefore no harm can befall you; all is very, very well. Do this in complete faith and confidence. — Blessed John Paul II